Mushroom Oven Pancake with Chive Sauce

Mushroom Oven Pancake

As promised, here is the baked mushroom pancake I served as part of a birthday dinner for a dear friend. If you like mushrooms as much as I do, you will want to try this easy pancake that can be served for brunch or a light dinner. I always enjoy pancakes and the baked versions take so little time to prepare but are just as good as their fried cousins. The chive sauce especially compliments the earthy flavour of the mushrooms and custardy eggs. I filled it out with some biscuits and a decadent dessert of Peanut Butter and Blueberry Shortbread Bars.

Chive Sauce

Mushroom Oven Pancake with Chive Sauce
Adapted from The Best Quick Breads by Beth Hensperger

For the pancake:

6 tablespoons of unsalted butter, divided
1 pound of wild mushrooms, sliced, or a combination of button mushrooms and wild mushrooms
2 shallots, minced
sea salt to taste
freshly cracked black pepper
4 large eggs
1 1/4 cups of milk
1 cup of unbleached white flour

For the chive sauce:

1/3 cup of yogurt
1/3 cup of sour cream
2 tablespoons of fresh chives, finely chopped
1 tablespoon of olive oil
1 tablespoon of Dijon mustard


In a large frying pan, melt 4 tablespoons of the butter over high heat. When hot, add the mushrooms and the shallot and saute until the mushrooms are just cooked and and start to brown. Season with salt and pepper, remove from the heat and set aside.

Grease a glass pie plate with the remaining 2 tablespoons of butter.

In a small bowl, beat the eggs until they are frothy. Add the milk and flour and beat until smooth.

Spread the sauted mushrooms over the bottom of the prepared pie plate. Pour the batter over the mushrooms and bake the pancake in a preheated 400 degree oven for roughly 25 minutes or until the pancake is firm and golden brown.

To make the chive sauce, whisk together the yogurt, sour cream, chives, olive oil and mustard in small bowl.

Serve with spoonfuls of the chive sauce.

Serves 4 - 5.

Mushroom Oven Pancake

Other baked pancakes from Lisa's Vegetarian Kitchen:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Baked Strawberry Pancakes
Baked Blueberry and Peach Pancakes
Baked Coconut and Mango Pancakes

On the top of the reading stack: The National Post

Audio Accompaniment: Drive By The Necks

15 comments:

Stephanie said...

I think my husband would love this! I will try it soon. Thanks. Peace, Stephanie

Astra Libris said...

Mmmm, I always perk up whenever I see mushrooms too... :-) I am soooo excited about this recipe! Mushroom heaven! :-)

Choclette said...

Chive sauce - now that is something different and one I will be trying for sure when my chives come out in the spring.

Anh said...

A really handy recipe! This will be at our brunch table this weekend. Thank you!

Rachel Cotterill said...

That looks great, I love mushrooms (and pancakes!), and I'd never heard of a baked pancake. Definitely one to try, thanks :)

Soma Pradhan said...

Nice Pancake

A 2 Z Vegetarian Cuisine said...

Baked pancakes look so delicious and very innovative too.

dining table said...

I thought it was eggplants because it looks like one. But I like this idea. Yummy!

s said...

Hmmm.sounds wonderful...very innovative too..

Cassandra said...

I love all the beautiful layers!

Johanna GGG said...

savoury baked pancakes sound great - would be a great brunch with some grilled vegies

tasteofbeirut said...

Great idea! I love the pancake idea, especially when stuffed with mushrooms! Thansk

Heather said...

Thanks for this recipe. It worked great with coconut oil instead of butter and rice milk instead of milk. Also just wanted to say hi, I went to University in London and my fiance's family lives there, so I visit regularly. Thanks again!

Anonymous said...

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eatme_delicious said...

I LOVE this savoury take on pancakes!! Looks amazing.